Advertisement
Nothing warms the heart (and body) like a nice, good-for-you soup! This recipe hits the spot on a warm or chilly day. Next time you're looking for a healthy soup for lunch or dinner, make sure you give this one a try.
Wild Rice and Spinach Soup
Serves 4
Ingredients
- 3 cups water
- 1 cup wild rice, uncooked
- 1 teaspoon olive oil
- 1 cup onion, chopped
- 2 garlic cloves, crushed
- 2 carrots, coarsely chopped
- 1 celery stalk, chopped
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 3 (16 oz) cans reduced-sodium chicken broth, organic if possible
- 1 (14 oz) can diced tomatoes, undrained
- 3 cups spinach, torn (stems removed)
- 2 cremini mushrooms, thinly sliced (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Directions
Wild rice: cook rice according to package directions.
Soup: In a Dutch oven, heat oil over medium heat. Add onions and garlic, and sauté for 1 minute, or until onions are translucent. Add 3 cups water, carrots, celery, basil, oregano, chicken broth and diced tomato.
Bring to boil, reduce heat and simmer 20-30 minutes.
Add cooked rice, spinach, salt and pepper, and simmer for additional three minutes.
Recipe adapted with permission from Healthy You! 14 Days to Quick and Permanent Weight Loss and a Healthier, Happier You.
Dawna Stone is the author of seven books, a business owner, certified health coach, motivational speaker, and creator of the 5-Day Detox and the 14-Day Clean-Eating Program. She has an undergraduate degree from UC Berkeley and an MBA from the Anderson School of Business at UCLA. Stone has appeared on the Today show, Martha, MSNBC, HSN, and morning news programs on NBC, CBS, ABC, and Fox. She is a highly sought-after speaker and has done speaking engagements for Chobani, Disney, American Heart Association, Mass Mutual, Wharton Business School, Women’s Entertainment Television, PGA Tour, Super Bowl Leadership Forum, Susan G. Komen, and many more.